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Course Detail

Course Name Food Bio Technology
Course Code 25FSN376
Program B.Sc. (Hons) Food Science and Nutrition (4 Year)
Credits 3
Campus Coimbatore

Syllabus

Unit I

Introduction and Tools of Genetic Engineering 10hrs.

Definition, enzymes as tools – exonucleases, endonucleases, ligases, reverses transcriptase and alkaline phosphatase, cloning vectors-plasmids, bacteriophage, cosmids and phasmids. Nutrigenomics and its nutritional implications.

Unit II

Genetic Engineering and Plant Tissue Culture 10hrs.

Outline of genetic engineering in prokaryotes (microbial cells), concepts of molecular cloning, plant tissue culture, micro propagation, transgenic plants, genetically modified foods-golden rice, flavr savr tomato and Bt brinjal; enlisting applications of genetic engineering, isolation of DNA and Plasmids.

Unit III

Fermentation Biotechnology 8hrs.

General structure of bioreactors and listing types, bacterial growth curve, batch and continuous culture, environmental factors, basic concepts of downstream processing, definition of biochips and biosensors

Unit IV

Use of Microbes in Food Industry 8hrs.

Primary metabolites, secondary metabolites, synthesis of citric acid, glutamate, xanthan gum, vitamin B12, riboflavin and Single Cell Protein – spirulina and yeast biomass

Unit V

Enzyme Biotechnology 9hrs.

Soluble enzymes, immobilization of enzymes – methods of immobilization, role of enzymes in food industry, safety assessment of transgenic crops

Objectives and Outcomes

Pre requisite:

Genetic engineering, enzymes and microbes, fermentation

Course Objectives:

  1. To give an understanding on the role of enzymes as a tool in genetic engineering and biotechnology
  2. To make learners aware on the principles of genetic engineering, plant tissue culture and molecular cloning
  3. To enable learners to understand the concept of fermentation biotechnology
  4. To delineate the role of microbes in the application of biotechnology in Food Science and Nutrition

Course Outcomes:

CO1: Gain knowledge on the enzymes as tools used in genetic engineering

CO2: Expand the knowledge of food biotechnology in relation to genetic engineering and plant tissue culture. CO3: Understand on the basic principles of fermentation technology and the application of fermentation in biotechnological industry.

CO4: Helps to keep abreast application of microbes in food industry. CO5: Understanding the role of enzymes in food industry.

Skills: Develop appropriate skills involved in food biotechnology and genetic engineering

CO-PO Mappings

 

PO1

PO2

PO3

PO4

PO5

PO6

PO7

PSO1

PSO2

PSO3

PSO4

CO1

1

1

–

–

–

–

–

–

–

1

1

CO2

1

1

–

–

–

–

–

–

–

1

1

CO3

1

1

–

–

–

–

–

–

–

1

1

CO4

–

1

–

–

–

–

–

–

–

1

–

CO5

1

1

–

–

–

–

–

–

–

1

–

Evaluation Pattern

Evaluation Pattern:

Assessment

Internal

External

Periodical 1 (P1)+ Periodical 2 (P2)/Midterm

30

  

*Continuous Assessment (CA)

20

  

End Semester

  

50

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar

Text Books / References

Text Books:

  1. Dubey, C., 2014, A Text Book of Biotechnology, 5th revised edition, S. Chand and Company Ltd., New Delhi.
  2. Green, J., 2010, Introduction to Food Biotechnology, CRC Press, USA.

Reference Books:

  1. Dietrich Knorr, 2017, Food Biotechnology, Marcel Dekker , New York.
  2. Owen, Ward, 2018, Fermentation Biotechnology, Principles, Processes and Products, Prentice Hall, Advanced Reference Series, New Jersey, 07632

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